Ingredients (serves 6)
- 1 kg whole lamb rib (deboned)
- 2 lemons (juice)
- 1 tot salt
- 1 tot pepper
- 1 red onion (sliced into thin rings)
- 1 small tub (200g) feta cheese (crumbled)
- 1 packet (250g) sun-dried tomatoes in oil (drained and chopped)
- 1 tot capers (drained and chopped)
- butcher’s string
- ½ cup white wine
- ½ cup good-quality stock
1.Phone your butcher and order a whole, deboned lamb rib and ask them to leave the flank on the rib. Tell them that you’re looking for in the region
of 1 kg of meat and if that means two pieces, that is also fine. Now the
butcher can prepare your deboned meat and then you can go and fetch it.
2. Back home, place your whole, deboned lamb rib on a flat, clean surface
and season generously with lemon juice, salt and pepper. Flip around and
repeat the process on the other side.
3. For the next step, you want the fat and skin side facing downwards
and the meat side facing upwards. Place the onion rings on the ribs and
sprinkle the feta cheese, sun-dried tomatoes and capers over the lamb,
making sure it is all spread evenly. Press it down with your recently
4.Now roll the ribs up tightly, making sure all the filling is packed
5.Use pieces of string to secure the rolls. Go for as many pieces as you
have mouths to feed. On average, this recipe serves six, so use six evenly
spaced pieces of string per piece of meat. Tie the strings very tightly to
secure the roll.
6. Place the wine and stock into your potjie and braise the ribs over medium
heat with the lid on for 90 minutes until cooked through and tender.
7. After 90 minutes, remove the meat from the potjie and slice each rib roll
into six equally sized portions.
8.Now braai these disks of rib roll in a closed hinged grid over hot coals for
10 minutes until you have some satisfying colour and the fat is nice and
crispy on both sides.
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